Bison Meatballs

5 from 1 vote

Enjoy this delicious bison meatballs recipe as mush as you enjoy beef meatballs. Use it for a delicious spaghetti and meatballs dinner, Swedish meatballs, marinara meatballs or sweet and sour dish, whatever your heart desires.

Prep Time20

Cook Time15

Course: Main Course

Cuisine: American

Diet: Halal

Servings: Servings

Calories: 438kcal

Author: Amira

Ingredients

2 eggs
¾ milk
1 cup bread crumbs
1 medium yellow onion finely chopped or grated
2 teaspoon salt or to taste
½ teaspoon black pepper freshly ground
2 pounds ground bison

Instructions

Preheat oven to 400F.
Line two baking sheets with parchment paper.
In a large bowl combine eggs, milk, salt and pepper and whisk well.
Mix in breadcrumbs and onions.
Add bison meat with your hands.
Take about two tablespoons of the mixture and gently shape into balls.
Place balls on your baking sheet and bake in the oven for 12-15 minutes or until the internal temperature reached 160F when measured with a meat thermometer.

Notes

Make sure to really finely chop your onions especially if you have picky eaters in your home so they cook thoroughly.
Make sure you do not over work the meat while mixing and shaping them.
Storage: Leftovers can be refrigerated in an airtight container for 3-4 days.
Make ahead:
- Shape meatballs, place on the baking sheet and freeze until firm. Place the frozen meatballs in a freezer safe container separated by parchment paper. They freeze well for up to 3 months.
- No need to thaw, bake from frozen as directed just giving them an extra minute or two.
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